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Creamy Broccoli Cheddar Soup with Bacon
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender
  • Wooden Spoon

Ingredients
  

  • 4 slices bacon, chopped
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 4 cups broccoli florets
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste

Instructions
 

  • Place the chopped bacon in a large pot over medium heat and cook until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
  • Add the diced onion to the pot and cook in the bacon fat until soft. Stir in the minced garlic and cook for one minute more.
  • Add the broccoli florets and chicken broth. Bring the mixture to a simmer and cook until the broccoli is tender, about 10 minutes.
  • Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender and return it to the pot.
  • Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring until fully melted.
  • Season with salt and pepper. Stir the cooked bacon back into the soup just before serving.

Notes

For the best texture, blend only part of the broccoli if you prefer some small pieces remaining. Reheat leftovers gently over low heat and add a splash of broth if the soup thickens too much in the fridge. Sharp cheddar gives the strongest flavor, but mild cheddar works if that is what you have on hand.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Wooden Spoon